Light And Luscious Strawberry Cheesecake

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Servings: 4 cups Difficulty: Advanced
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A creamy, airy ricotta-based cheesecake topped with fresh strawberries and a glossy red currant glaze.
Light and Luscious Strawberry Cheesecake recipe image
Light and Luscious Strawberry Cheesecake recipe image
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Light And Luscious Strawberry Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 1476.2

Description

This Light And Luscious Strawberry Cheesecake offers a delicate alternative to heavy cream cheese varieties. By using part-skim ricotta and whipped egg whites, the texture remains remarkably airy yet rich. The base is a classic buttery graham cracker crust that provides the perfect crunch. Fresh strawberries are pureed into a vibrant sauce and also arranged on top, brushed with a sweet red currant jelly glaze for a professional finish.

Directions

  1. Preheat oven to 300°F (150°C).
  2. In a medium bowl, combine graham cracker crumbs and melted margarine (or butter) until evenly moistened.
  3. Lightly coat a 9-inch springform pan with nonstick cooking spray. Press the crumb mixture firmly onto the bottom and 2 inches up the sides of the pan. Set aside.
  4. In a large mixing bowl, beat the ricotta cheese until completely smooth and creamy.
  5. Add 3/4 cup of the sugar, flour, egg yolks, grated lemon peel, and vanilla extract to the ricotta. Mix well until combined.
  6. Stir in the nonfat sour cream and blend thoroughly until the mixture is uniform.
  7. In a separate clean bowl, beat the egg whites until stiff peaks form (but do not let them become dry).
  8. Gently fold the beaten egg whites into the cheese mixture using a spatula, being careful not to deflate the air.
  9. Pour the batter into the prepared crust and smooth the top.
  10. Bake in the center of the oven for 1 hour.
  11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  12. Remove the cheesecake from the oven and refrigerate, covered, for at least 2 hours or until thoroughly chilled.
  13. While the cake chills, puree 4 cups of the strawberries with the remaining 1/4 cup sugar and lemon juice in a blender or food processor.
  14. Strain the strawberry puree through a fine-mesh sieve to remove seeds. Cover and refrigerate the sauce.
  15. Halve the remaining 2 cups of strawberries. Arrange them on top of the chilled cheesecake.
  16. Brush the strawberries with the melted red currant jelly for a glossy finish.
  17. Cut the cake into wedges and serve with the strawberry sauce on the side.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1476.2kcal
% Daily Value *
Total Fat 77.2g119%
Saturated Fat 44.8g224%
Cholesterol 475.2mg159%
Sodium 1685.4mg71%
Total Carbohydrate 119.2g40%
Dietary Fiber 2.1g9%
Sugars 86.8g
Protein 76.1g153%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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